CN104939267A - 一种迷迭香提取组合物及其作为保鲜剂的应用 - Google Patents
一种迷迭香提取组合物及其作为保鲜剂的应用 Download PDFInfo
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Abstract
本发明涉及一种迷迭香提取组合物，它由鼠尾草酸提取物和迷迭香酸提取物组成，所述鼠尾草酸提取物和迷迭香酸提取物的重量比为4∶6～8∶2。该组合物可以作为保鲜剂应用，并且在一定的比例范围内成分之间产生了协同增效作用，效果优于鼠尾草酸提取物或迷迭香酸提取物。
Description
技术领域
本发明涉及一种可用于食品防腐保鲜的组合物，该组合物是从迷迭香叶中提取得到，具体涉及该组合物的组成和用途。
背景技术
迷迭香(学名：Rosmarinus officinalis)是一种原产于地中海地区的唇形科植物，野生或种植于白垩土壤中。茎、叶和花都可提取芳香油。迷迭香叶带有茶香，味辛辣、微苦，常被使用在烹饪上，也可用来泡花草茶喝。常绿灌木，古代认为迷迭香能增强记忆，目前公认的最具备有抗氧化作用的植物，迷迭香中的抗氧化成分主要为鼠尾草酸、鼠尾草酚、迷迭香酚、熊果酸、迷迭香酸等成分。
食品是人类赖以为生存的基本物质，近几十年来我国的食品加工业获得了空前的发展，食品工业一跃成为我国的一大产业。与此同时，食品安全问题日益增加，频频出现的重大食品安全问题，同时也严重制约了中国食品工业的发展，更对我国的食品资源造成了严重的浪费。
当今社会食品的市场现状与流通要求对食品在加工与流通的品质保持有着较高的要求，各类食品的防腐保鲜，一直是一个亟待解决的重要问题。据估计，我国每年约有20％～30％的食物因腐败变质而遭受损失。
迷迭香作为天然抗氧化剂具有显著的抗氧化、无毒副作用、具有耐高温的特点，使其已经在国内外得到了广泛的研究以及开发利用。在欧盟2010年颁布的食品添加剂的法令2010/69/EU中，迷迭香提取物作为一种具有抗氧剂作用的食品添加剂(E392)被批准使用，其标准物质成分为鼠尾草酸(carnosic acid，CA)。鼠尾草酸为二萜酚类成分，作为小分子亲电性化合物，抗氧化的作用机理主要表现在清除自由基，切断类脂氧化的链式反应，影响内源性氧化系统等方面。鼠尾草酸还能够通过减缓脂质以及正铁肌红蛋白等的氧化，抑制肉类制品经加热、绞碎、切片、冷冻等工序造成的氧化酸败，有效的保持肉制品颜色和肉质。此外，鼠尾草酸还能够抑制黄曲霉毒素B1诱导的毒性反应，提示鼠尾草酸可以添加入饲料或者食品中用于中和黄曲霉毒素污染带来的损伤，对金黄色葡萄球菌、大肠杆菌、汉逊氏酵母菌均表现出抗菌作用。因此CA为一种优良的抗氧化及抗菌剂。
迷迭香中的另一主要活性成分为迷迭香酸(Rosmarinic acid,RA)，为一种含多酚羟基的酸，具有抗菌、抗病毒、抗氧化、抗炎等多种药理作用。
发明内容
本发明的目的在于公开了一种具有高效协同作用的防腐保鲜剂组合物，该组合物是从迷迭香叶中提取精制的到的两种提取物配组成。该组合物可以作为保鲜剂应用，并且在一定的比例范围内成分之间产生了协同增效作用，效果优于鼠尾草酸提取物或迷迭香酸提取物。
为实现上述发明目的，本发明的技术方案是：
一种迷迭香提取组合物，由鼠尾草酸提取物和迷迭香酸提取物组成，所述鼠尾草酸提取物和迷迭香酸提取物的重量比为4∶1～1∶4。在此范围内均具有较好的保鲜作用。
所述鼠尾草酸提取物和迷迭香酸提取物的重量比优选为1∶1～3∶2，在此范围内产生了明显的协同增效作用。
所述鼠尾草酸提取物中鼠尾草酸的含量优选为20.0-80.0wt％；所述迷迭香酸提取物中迷迭香酸的含量优选为10.0-50.0wt％。进一步优选，所述鼠尾草酸提取物中鼠尾草酸的含量为20.0-40.0wt％；所述迷迭香酸提取物中迷迭香酸的含量为20.0-30.0wt％。
所述鼠尾草酸提取物和迷迭香酸提取物可以是用现有提取方法从迷迭香或者是其它植物中提取得到的鼠尾草酸提取物和迷迭香酸提取物，优选是从迷迭香中提取的提取物，提取方法可以是分别提取，也可以是同时提取后再分离得到两种提取物。
进一步优选，所述鼠尾草酸提取物和迷迭香酸提取物是通过以下方法制备得到：
⑴迷迭香叶用质量浓度为40％～95％乙醇提取，提取液过滤，滤液回收乙醇并浓缩至相对密度为1.0-1.2；
⑵将所述浓缩液离心，得到沉淀A与离心液B；
⑶所述离心液B调节pH至3-4，上样至大孔吸附树脂柱，水洗，再用质量浓度为2％-5％的弱碱性溶剂洗脱，得到迷迭香酸提取物；
⑷所述沉淀A用质量浓度为60％-80％乙醇加热搅拌分散，冷却，离心，取上清液回收乙醇，离心得到鼠尾草酸提取物。
步骤(3)中所述弱碱性溶剂优选为氨水。
步骤(3)所述大孔吸附树脂柱优选是AB-8型或者D101型大孔吸附树脂柱。
所述迷迭香提取组合物可以作为保鲜剂方面的应用。所述保鲜剂优选为食用油脂类、肉类制品、果蔬类制品的保鲜剂，明显优于单个提取物的防腐保鲜效果。
附图说明
图1鼠尾草酸提取物和迷迭香酸提取物对油脂的协同抗氧化作用对比图。
具体实施方式
下面结合附图和实施例对本发明做进一步的解释和说明
所述迷迭香酸提取物和鼠尾草酸提取物是从迷迭香中提取得到的。可以是现有方法也可以是本申请说明书中所述优选的提取方法。实施例中的鼠尾草酸提取物是从迷迭香中提取是通过说明书中优选的提取方法提取得到的。实施例中的百分含量均为质量百分含量。
实施例1 迷迭香酸提取物和鼠尾草酸提取物在抗氧化油脂方面的协同作用
试验方法：采用Schaal烘箱法，取50g花生油，放入烧杯中，加入质量浓度为0.02％鼠尾草酸提取物(ECA)、0.02％迷迭香酸提取物(ERA)、质量浓度为0.01％ECA+质量浓度为0.01％EA、0.02％维生素C、丁基羟基茴香醚(BHA)、2，6一二叔丁基对甲酚(BHT)、没食子酸丙酯(PG)，混合均匀，放入60℃恒温箱中，每隔24h搅拌1次并换位，取样按GB/T5009.37-1996测定过氧化值(POV)。见图1，图1是鼠尾草酸提取物和迷迭香酸提取物对油脂的协同抗氧化作用图，研究结果表明，鼠尾草酸提取物与迷迭香酸提取物合并使用是，其抗氧效果明显优于同质量的单个提取物，且其抗氧效果与BHT、PG相近，略好于BHA，而明显优于维生素C。
实施例2 组合物对鲜肉类的防腐作用
Ⅰ.单个提取物组分防腐作用
试验方法：取30％鼠尾草酸提取物与25％迷迭香酸提取物按1:100、1:50、1:20加水溶解或研磨成可分散均匀混悬液，取新鲜猪肉切片后于提取物水液中浸渍10秒钟，每份3片，将浸渍后肉片露置于空气中，环境温度15-25℃，每8小时观察肉片颜色、气味和肉质回弹性.
表1 鼠尾草酸提取物与迷迭香酸提取物对鲜猪肉的防腐作用
试验结果见表1，说明2种迷迭香提取物均可明显减缓鲜肉的变质过程。
Ⅱ.鼠尾草酸提取物和迷迭香酸提取物对冷鲜肉的单独和协同防腐作用
试验方法：取30％鼠尾草酸提取物与25％迷迭香酸提取物按1:50分别加水溶解或研磨成可分散均匀混悬液，另取取30％鼠尾草酸提取物与25％迷迭香酸提取物按质量比1:1加水配制成含提取组合物2％的混悬液，作为保鲜液。取中心温度冷却至4℃的猪后腿肉，沿垂直肌纤维方向切成100g左右的肉块，分别用保鲜液浸泡15秒钟，沥干lO分钟，无菌包装，置于0～4℃环境保藏。同时用蒸馏水浸泡的样品作为对照。分别在第0、3、6、9天，取样品按GB/T4789.2—2010《食品微生物学检验菌落总数测定》检测菌落总数，按GB/T 5009.44—2003中半微量定氮法测定TVB-N(挥发性盐基氮)。
表2 鼠尾草酸提取物和迷迭香酸提取物对冷鲜肉的防腐作用研究
试验结果表2说明，冷鲜肉用2种迭香提取物单独处理或协同处理均可得到较好的防腐效果，而鼠尾草酸提取物和迷迭香酸提取物混合使用时其协同效应明显。
Ⅲ.不同比例的提取物的组合对冷鲜肉的防腐作用比较
试验方法：取30％鼠尾草酸提取物与25％迷迭香酸提取物分别加水按1:20溶解或研磨成可分散均匀混悬液，按表3中规定量取不同比例液体混合，统一加水稀释成含总提取物2％的混悬液，作为保鲜液。取中心温度冷却至4℃的猪后腿肉，沿垂直肌纤维方向切成100g左右的肉块，分别用保鲜液浸泡15秒钟，沥干lO分钟，无菌包装，置于0～4℃环境保藏。同时用蒸馏水浸泡的样品作为对照。分别在第0、3、6、9天，取样品按GB/T4789.2—2010《食品微生物学检验菌落总数测定》检测菌落总数，按GB/T 5009.44—2003中半微量定氮法测定TVB-N(挥发性盐基氮)。
表3 不同鼠尾草酸提取物和迷迭香酸提取物比例保鲜液对冷鲜肉的防腐研究
试验结果表3说明，不同比例的鼠尾草酸与迷迭香酸的提取物配制成2％混悬液后，对冷鲜肉的防腐作用有区别，其中以鼠尾草酸提取物：迷迭香酸提取物为2:3和1：1较好，协同效应明显。
实施例3 组合物对水蜜桃的保鲜作用研究
试验方法：将壳聚糖溶解于2％柠檬酸溶液，配制成壳聚糖浓度为0.5％的溶液，为保鲜液1(壳聚糖溶液作为一种成膜剂，也具有一定的保鲜作用)；取30％鼠尾草酸提取物与25％迷迭香酸提取物按1:1混合加入上述保鲜液1研磨均匀，再继续加保鲜液1制成含总提取物2％的混合物，为保鲜液2。取市售水蜜桃，在保鲜液中浸泡30秒钟，充分晾干，使果实表面形成一层均匀的透明薄膜，放置于纸箱内，环境温度为室温，每2天测定一次水蜜桃失水率和可溶性固形物，观察蜜桃表明是否产生腐斑，计算腐败率。
表4 鼠尾草酸提取物和迷迭香酸提取物对水蜜桃的保鲜作用研究
试验结果表4表明，在水蜜桃表面加布半透膜后，不仅延缓了水分的流失和呼吸作用，同时也可减少水果表面腐败的产生；迷迭香组合物添加至壳聚糖溶液中形成半透膜后对腐败的产生较单一壳聚糖则有较明显的抑制作用。
Claims (9)
1.一种迷迭香提取组合物，其特征是，由鼠尾草酸提取物和迷迭香酸提取物组成，所述鼠尾草酸提取物和迷迭香酸提取物的重量比为4∶1～1∶4。
2.根据权利要求1所述迷迭香提取组合物，其特征是，所述鼠尾草酸提取物和迷迭香酸提取物的重量比为1∶1～3∶2。
3.根据权利要求1或2所述迷迭香提取组合物，其特征是，所述鼠尾草酸提取物中鼠尾草酸的含量为20.0-80.0wt%；所述迷迭香酸提取物中迷迭香酸的含量为10.0-50.0 wt%。
4.根据权利要求3所述迷迭香提取组合物，其特征是，所述鼠尾草酸提取物中鼠尾草酸的含量为20.0-40.0wt%；所述迷迭香酸提取物中迷迭香酸的含量为20.0-30.0 wt%。
5.根据权利要求1或2所述迷迭香提取组合物，其特征是，所述鼠尾草酸提取物和迷迭香酸提取物是通过以下方法制备得到：
迷迭香叶用质量浓度为40%～95%乙醇提取，提取液过滤，滤液回收乙醇并浓缩至相对密度为1.0 -1.2；
将所述浓缩液离心，得到沉淀A与离心液B；
所述离心液B调节pH至3-4，上样至大孔吸附树脂柱，水洗，再用质量浓度为2%-5%的弱碱性溶剂洗脱，得到迷迭香酸提取物；
所述沉淀A用质量浓度为60%-80%乙醇加热搅拌分散，冷却，离心，取上清液回收乙醇，离心得到鼠尾草酸提取物。
6.根据权利要求5所述迷迭香提取组合物，其特征是，步骤（3）中所述弱碱性溶剂为氨水。
7.根据权利要求5所述迷迭香提取组合物，其特征是，步骤（3）所述大孔吸附树脂柱是AB-8型或者D101型大孔吸附树脂柱。
8.权利要求1-7之一所述迷迭香提取组合物作为保鲜剂方面的应用。
9.根据权利要求8所述应用，其特征是，所述保鲜剂为食用油脂类、肉类制品、果蔬类制品的保鲜剂。
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| CN113662123A (zh) * | 2021-09-01 | 2021-11-19 | 秦皇岛市正龙食品有限公司 | 一种天然复配防腐保鲜粉及其使用方法 |
| CN115530223A (zh) * | 2022-09-23 | 2022-12-30 | 浙江工商大学 | 一种利用超声-迷迭香酸联合处理延长大黄鱼保鲜期的方法 |
| CN115530223B (zh) * | 2022-09-23 | 2024-02-13 | 浙江工商大学 | 一种利用超声-迷迭香酸联合处理延长大黄鱼保鲜期的方法 |
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